Tuesday, June 17, 2008

Fennel, Apple and Cabbage Slaw with Curried Pecans

1 small purple cabbage, thinly sliced
3 granny smith apples, thinly sliced
½ cup pecan pieces, toasted with curry powder
1 small fennel bulb, cored and thinly sliced
¼ cup apple cider vinegar
3 Tbsp. agave nectar
2 scallions, sliced (green only)
1 handful mint leaves, torn

Combine all ingredients in a large mixing bowl. Season lightly with salt and black pepper. Allow to sit 10 minutes at room temperature, or refrigerate, covered, until later service. If stored overnight, drain excess moisture prior to serving.

No comments: